Dehydration process



Sept. 14, 1943.

B. G. FREUND 2,329,600

DEHYDRATION PROCES S Original- File'd Feb. ll, 1939 2 Sheets-Sheet 1 -P Y# f n INVENTOR.

N 13s@ mow 6. Fvfz/No BY l l A TTORNEX semn 14, 1943.

B. G.' FREUND DEHYDRATIONv PROCESS original Fi1ed^Feb."1 1, 1939l 42 Sheets-Sheet 2 ERRW A INVENTOR. BERTHOLQG. FREu/vo ATTORNEY Patented Sept. 14, 1943 nEHYDRA'rroN PROCESS Berthold G. Freund-Astoria, N. Y.. assigner tn Central Hanover Bank and Trust Company, New York, N. Y., acorporation of New York Originalapplication February 11, 1939, Serial No. 255,960, now Patent No. 2,288,616,dated July 7, 1942. Divided and this-application February 3, Y

, 1942, Serial No. 129,362V

7. Claims..

The invention reims to the dehydration of foods, and more especially to a novel process for providing a superior product of this nature.

The processes as heretofore practiced in the dehydration of foods generally make use of a heated atmosphere, but as a rule the temperatures employed are so high as to objectionably alect the avor of the final product as well as the vitamin content and color. Moreover, the cost of dehydration was relatively high; and in restoring the water content in the`use of the product, this required much too long a time to make the dehydrated products a serious competitor of canned food or fresh food.

The present invention has for an object a novel process whereby not only mayv the flavor, vitamins, mineral salts and color of the original substance be substantially preserved inthe desiccated products but the same may be restored to the hydrated original state in from one-sixth to one-tenth of the time formerly required.

A further object of the invention. is to reduce materially, approximately from one-fourth to one-eighth, the time of dehydration necessary to provide a proper desiccated product. This is accomplished by removing the moisture from the fresh material'at a comparatively low tempera- -ture and under conditions which will not objectionably aiiect the cell structure of the material.

Thus, the heating of the material is eiected by circulating thereabout a large volume of a gaseous medium (air) at a temperature which is maintained not appreciably in excess of 100 F., depending upon the nature of the material, and generally at about 90 F. This heating, however, is continued only for a relatively short period and is conducted in'a closed treating chambery for example', during the period required to bring the temperature up to the aforesaid treating temperature and perhaps 10 to 15 minutes longer." This renders the cells of the material'more o r less exible so that the moisture may be more rapidly removed therefrom in the subsequent step and will also prevent collapse of these cells during this subsequent treatment. Thereafter, the pressure within the treating chamber is reduced to a degree depending upon the nature of the material, ordinary food products being produced in the dehydrated condition under a Vacuum of from 5-10 inches of mercury, whereas solid-containing liquids designed to be reduced to a powder condition are dehydrated under a vacuum of from 20 to inches of mercury.

In maintaining this reduced pressure, the moisture evolved from the material under treatment is constantly removed from the chamber by thev vacuum-producing device, but the action is not so violent as to have any appreciable destructive Veffect upon the cells of the material. When sutil y cient of the moisture thu's entrained in the air has been removed, which may be determined -by the physical appearance of the material under treatment, or by means of a hygrometer, the air is restored to substantially atmospheric pressure and the heating 'continued until the product is desiccated to the desired degree which, in the case of solids, is from 8 to A10%, and in the case of powder products, approximately 2%, moisture content.

A convenient apparatus for carrying out this process comprises a container ofsuitable capacity and affording a closed heating chamber which is connected to vacuum-producing means, the connections being so arranged that gaseous medium may be withdrawn fromrvarious parts of the treating chamber and particularly at. selected levels. For example. pipes may extend into the chamber and are provided with shut-off valves with intake openings to the chamber located at different levels. Suitable-supporting means for trays and the like are also provided in the chamber for distributing the food to ybe dried therein; and a series of fans, which are adjustably mounted along one wall of the container at different levels, are arranged to circulate and direct a gased ous medium such as air over the supported matetaken on the line 2 2, Fig.` 1 of the drawings,

and Fig. 3 is a similar view taken on the line 3 3, Fig. 1 of the drawings, looking in the direc tion of the arrows in both instances.

Fig. 4 is a vertical section, taken on the line 4 4, Fig. 2 of the drawings, and looking in the direction of the arrows.

Fig. 5 is a-transverse vertical section. through' the container and taken on 'the line 5 5, Fig. 4 of the drawings, looking in the direction of the arrows.

Referring to the drawings, l 0 designates a substantiallygas-tight container whose Walls are suitably insulated, and the same is provided with a door Il for introducing and withdrawing the foods to be dehydrated and which may comprise vegetables, fruits, meats and fish, as well as solidcontaining liquids, such as fruit juices, soups, milk, etc.

Within the .container and extending transversely across the same is a drying rack which may be constructed of two rows of vertically disposed bars or rods I5 extending horizontally across the cabinet from a suitable frame I6 which may be removable as a whole from the cabinet for convenience in loading the same with the material to be dehydrated. This material is retained on suitable trays il provided with screen bottom I8, which trays are, in the case of solid foods, mounted generally in an inclined position as indicated in Fig. 4 of the drawings. This is effected by supporting one end of a tray on the rod at one side of the cabinet elevated one step above that at the other side and upon which the other end of the tray is supported. `Of course, in the case of the drying oi liquids it will be necessary to mount the holder in a horizontal position, the same then being supported on two oppositely disposed rods at the same level.

The food material so supported in the cabinet is subjected successively to a preliminary drying operation for from 10 to 15 minutes at a temperature not appreciably in excess of 100 F. and depending somewhat on the nature of the material under treatment, the temperature generally approximating 90 F., although in some instances lower temperatures maybe employed and the said preliminary drying operation being conducted at substantially atmospheric pressure. This treatment is followed by a treatment at the same temperature but under a reduced pressure of the surrounding atmosphere, whereby the moisture is more rapidly removed but without resulting in collapse of the cells ofthe material, which cells have been rendered more or less ilexible in the previous treatment.

This reduction in pressure may be from 5 to 10 inches of mercury in the' case of ordinary foods and from 20 to 25 inches in the case of solid-containing liquids designed to be reduced to a powder condition. The reduction in. pressure of the gaseous medium within the container isI effected by suitable vacuum-producing means hereinafter set forth and there is also removed thereby moisture evolved from the treated material. the removal of the moisture has proceeded to the desired degree, which may be' gauged by inspection of the material on the trays, as through a window or port 20 or the like provided in a wall of the container and/or bymeans of an hygrometer 2l, the pressure is again restored to atmospheric value as by`operating the safety valve 22 connected with the interior of the container. Thereupon, the material is cured to the desired degree of dehydration by continuing the treatment at elevated temperatures not exceeding appreciably 100 F., this degree of dehydration in the case of solid foodsv being tor a moisture content of from 8 to 10% to aiord the desired crispness, and in the case of solid-containing liquids ,dehydrated to a powder, to a moisture content of 2%. The products possess their natural color and have not suffered any appreciable loss in vitamin and mineral salt content, nor is there any substantial destruction of the cell structure so that rapid restoration to the initial state is attained when water is again added thereto. I have found that -this requires approximately only from 5 to When 30 minutes, as against from one to several hours for products dehydrated by processes heretofore employed. Furthermore, the entire dehydration by the novel process is completed in from one to three hours as against from six to eighteen hours.

For securing the reduction of pressure within the cabinet, vacuum-producing apparatus indicated at 23, Fig. 1 of the drawings, and preferably associated directly with the container l0, is connected through the piping 24 with the interior of the cabinet. The piping is so arranged, however, that the suction will be applied along the four corners of the cabinet, for example, through the vertically-extending pipes 25, 26, 21, and 28. Each of these pipes, furthermore, is arranged for controllable outlets at different levels, for example, in the provision of a series of valves 29, 30, and 3|, whose intake openings are at the desired elevation. By this expedient, the different degrees of relative humidity of the atmosphere within the cabinet, as accumulating at different levels, may be more or less equalized and controlled in its removal, thus affording a rapid and uniform dehydration.

,Io secure the desired heating eect, suitable heating means are mounted at the bottom of the cabinet, for example, means such as the electric heating coil 35 may be provided and is associated with a thermostat 36 for maintaining the desired temperature of the gaseous medium within the cabinet. Provision is made, moreover, to circulate in the cabinet over the food located on the trays therein the gaseous medium, usually air, but which may be products of combustion, smoke, carbon dioxide and inert gases as conditions may require; and introduced then by operating the vacuum-producing apparatus 23 as a blower. To eiect properly the circulation there is provided a plurality of electric fans 31, 38, and 39 which may be tilted to direct a current of air substantially along the axis of inclination of the different trays, the fans being mounted respectively on corref' spending brackets or shelves 40, 4|, and 42.

These are mounted for vertical adjustment along the one side Wall of the cabinet, as by being slidable in a pair of channel elements43 and fixed in the desired position,by'corresponding set ,screws 44 clamping the sameto' a channel. The fans may thus be located in' the most advantageous position for eifecting the drying and found to be more or less opposite the intake openings of the different valves of the suction device piping.

The present application is a division of my application Serial-No. 255,960, flied February 1l, 1939,now-l-'atent'No. 2,288,616 o'f July 7, 1942, for Dehydration apparatus.

1. The method of dehydrating food and the like of cellular structure, which comprises subjecting the same to heat without appreciable withdrawal of moisturetherefrom by circulating aboutv the material to be dehydrated a. gaseous medium at substantially 'atmospheric pressure and at an elevated temperature not appreciably exceeding F. for' a periodjnot appreciabiy in excess of that required to bring the temperature of said material up to that of the gaseous medium, thereby to render the cellular structure of the material flexible; and then reducing the pressure of the surrounding' medium with withdrawal of entrained moisture.

2. The method of dehydrating food and the like of cellular structure, which comprises subjecting the same to heat without appreciable withdrawal of moisture therefrom by circulating vWithdrawal of moisture therefrom by circulating about the material to be dehydrated a gaseous medium at substantially atmospheric pressure and at an elevated temperature not appreciably exceeding 100 F. for a periodnot appreciably in excess of that required to bring the temperature of said material up to that of the gaseous medium, thereby to render the cellularl structure of the material flexible; and then reducing the pressure of the surrounding medium with Withdrawal of entrained moisture; and nally restoring the medium to substantially atmospheric pressure while maintaining its elevated temperature until the product has attained the desired degree of desiccation.

` 3. The method of dehydrating food and the like of cellular structure,l which comprises subjectingthe same to heat without appreciable Withdrawal of moisture therefrom by circulating about the materialto be dehydrated a gaseous medium at substantially atmospheric pressure and at an elevated temperature not appreciably exceeding 100 F. for a period not appreciably in excess of that required to bring the temperature of said material up to that of the gaseous medium, thereby to render the cellular structure of the material iiexible; and then reducing the pressure of the surroundingmedium With Withdrawal of entrained moisture While maintaining the temperature ofthe gaseous medium.

Ll.-'I'he method ofdehydrating food and the like of cellular structure, which comprises subjecting the same to heat Without appreciable Withdrawal of moisture therefrom by circulating at different levels about the material to be dehydrated a confined gaseous medium at substantially atmospheric pressure and at an elevated temperature not appreciably exceeding 100 F. for a period not appreciably in excess of that required to bring the temperature of said material up to that of the gaseous medium, thereby to render the cellular structure of the material flexible; and then reducing the pressure of the surrounding medium with Withdrawal of entrained moisture.

5. The method of de'hylrating food and the like of cellular structure, which comprises subjecting the same to heat without appreciable at diierent levels about the material to be dehydrated a confined gaseous medium at substantially atmospheric pressure and at an-elevated temperature not appreciably exceeding F. for a period not appreciably in excess of that required to bring the temperature 'of said material up to that of the gaseous-medium, thereby to render the cellular structure of the material ilexible; and then reducing the pressure of the surrounding medium with Withdrawal at diiferent levels of entrained moisture.

v6. The method of dehydrating flood and the like of cellularstructure, which comprises subjecting the same to heat withoutappreciable withdrawal of moisture therefrom by circulating about the material to be dehydrated a gaseous medium at substantially atmospheric pressure and at anl elevated temperature not appreciably exceeding 100 F. for a period of from 10 to 15 minutes after said material has attained the temperature of the gaseous medium, thereby to render'the cellular structure of the material ilexible; and then reducing the pressure of the surrounding medium with Withdrawal of er1- trained moisture.

7. The method of dehydrating food and the like .of cellular structure, which comprises subjecting the same to heat .Without appreciable Withdrawal of moisture therefrom by circulating at different levels about the material to be dehydrated a conned gaseous medium at substantially atmospheric pressure and at an elevated temperature not appreciably exceeding 100 F. for a period of from 10 to 15 minutes after said material has attained the'temperature of the gaseous medium, thereby to render the cellular structure of the material ilexible; then reducing the pressure of the surrounding medium With Withdrawal at different levels of entrained moisture while maintaining the temperature' of the gaseous medium; and nally restoring the medium to substantially atmospheric pressure while maintaining its elevated temperature until the product has attained the desired degree of desiccation.

BEE-ZJI'HOLDl G. FREUND. 

